Chocolate Mousse Crunch Recipe
Chocolate Mousse
Ingredients
- ½ pound Semi-sweet Chocolate
- 3 each Yolks
- 2 ½ tablespoons Sugar
- 3 sheets Gelatin
- 4 tablespoons Frangelico
- 2 cups Heavy Cream
- 5 tablespoons Puff Pastry, baked
- 7 tablespoons Semi-sweet Chocolate Squares, melted
- 5 tablespoons Praline Paste
- ½ cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)
- Chocolate Sticks for garnish
Instructions
- Prepare flexi pan mold, 2-inch diameter muffin shape.
- Melt semi-sweet chocolate squares for mousse.
- Whip heavy cream and sugar to very soft peaks.
- Soften gelatin in cold water until soft.
- Remove excess water, then place gelatin in a small bowl with the Frangelico. Set bowl over hot water bath to dissolve gelatin.
- In a large bowl mix egg yolks into the slightly warm chocolate.
- Add the warm Frangelico/gelatin mixture to the chocolate/yolk mixture.
- Fold 1/3 of heavy cream/sugar mixture into the chocolate mixture.
- Add remaining cream mixture and mix well.
- Pour into the mold, leaving ¼ inch space on the top.
- Place in freezer to set.
- Melt chocolate for crunchy bottom.
- Add puff pastry (already baked and chopped in a food processor) and praline paste to the chocolate.
- When the mousse is set, spread chocolate mixture over each mousse without unmolding them. Put back in the freezer to set.
- When set, unmold mousse. Pipe a dollop of ganache on each.
- For ganache, melt chocolate; add cream, mix until glossy.
- Put chocolate sticks on top to garnish.